Recipe: Cabbage Ragout with Real Mashed Potatoes (no meat, using apple, ginger and fennel seed)

CABBAGE RAGOUT WITH REAL MASHED POTATOES

1 medium eggplant (about 1 1/4 pounds), unpeeled, cut into scant 1-inch slices
1 cup chopped onion
1/2 cup thinly sliced fennel
3 cloves garlic, minced
4 teaspoons minced ginger root
1 teaspoon fennel seed, crushed
8 cups thinly sliced cabbage
2 cups low-sodium canned vegetable stock
2 medium apples, cored and cubed
1 cup fat-free sour cream
Salt and pepper, to taste
Chopped fennel tops (for garnish)
Real Mashed Potatoes (recipe follows)

Spray large skillet with cooking spray; heat over medium heat until hot. Cook 5 or 6 eggplant slices over medium to medium-high heat until browned on the bottom, 3 minutes to 5 minutes. Spray tops of slices with cooking spray and turn; cook until browned on the bottom, 3 minutes to 5 minutes. Repeat with remaining eggplant. Cut eggplant into 1-inch cubes and reserve.

Spray large saucepan with cooking spray; heat over medium heat until hot. Add onion, fennel, garlic, ginger root and fennel seed to skillet; saute until onion is tender, 3 minutes to 5 minutes.

Add cabbage and stock; heat to boiling. Reduce heat and simmer, covered, until cabbage is wilted and crisp-tender, about 5 minutes.

Stir apples into cabbage mixture; cook, covered, until apples are tender, about 5 minutes.

Stir in reserved eggplant and sour cream; cook over medium heat until hot through, 3 minutes to 4 minutes. Season to taste with salt and pepper.

Spoon ragout into serving bowl; sprinkle with fennel tops. Serve over Real Mashed Potatoes.

REAL MASHED POTATOES

2 pounds potatoes, peeled, quartered and cooked until tender
1/2 cup fat-free sour cream
1/4 cup skim milk, hot
2 tablespoons margarine
Salt and pepper, to taste

Mash potatoes, or beat until smooth, in medium bowl, adding sour cream, milk and margarine. Season with salt and pepper.

Makes 6 servings
Source: 1,001 Low-Fat Vegetarian Recipes by Sue Spitler and Linda R. Yoakam